Seafood Gumbo


  • 1 large onion
  • 1 bell pepper
  • 3 jalapeno peppers
  • 2 garlic cloves
  • 4 cubes beef bouillon
  • 6 cups hot water
  • 1 28 oz can diced tomatoes
  • 1 16 oz package frozen sliced okra
  • 2 tsps salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1 tsp dry crab boil
  • 1 lb andouille or other spicy sausage
  • 1 lb shrimp
  • 1/4 cup extra virgin olive oil


  1. Warm up a frying pan to medium heat and brown the outside of the sausages.  They do not need to be cooked all the way through.  After the sausages cool, slice them into bite sized pieces.
  2. Mince the garlic and chop the onion and peppers.  Warm 1/4 cup of extra virgin olive oil in a  skillet over medium heat.  Stir in the onion, peppers, and garlic.  Cook on low heat for about 10 minutes.
  3. Dissolve the bouillon cubes with 4 cups of hot water in a large pot.  Once they are fully dissolved, pour the contents of the skillet into the pot.  Add the tomatoes, okra, sausages and shrimp into the pot.  Season with salt, cayenne pepper, thyme, bay leaves and crab boil.  bring to a slow simmer; cover and cook for 45 minutes.

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